Preheat barbecue to medium heat. Place oul and garlic in a small bowl and whisk to combine. Brush eggplant, zucchini, red peppers, and tomato slices with oil mixture.

Cook eggplant, zucchini and red pepper slices on lightly oiled barbecue, turning frequently, for 4 to 5 minutes or until almost cooked. Add tomato slices to barbecue and cook all vegetables for 2 to 3 minutes longer. Season with black pepper to taste. Serve.

8 replies

Yum! I don't have a grill so I will just have to bake mine. For cooking I usually use safflower oil or grapeseed oil & save the olive oil for my cold dishes. Thank you for this great recipe as we do need to incorporate more veggies in our lifestyle.

Don't waste your money on extra virgin olive oil for cooking, use the the regular olive oil, you won't notice any difference in taste. Save the EVOO for cold salads. In fact olive oil should only be used for low temp cooking as it breaks down forming some cancer producing compounds in high heat. I have switched to rice bran oil or grape seed oil.Much higher smoke point and lighter taste

My question is in the Nutritional Facts Box for Char-grilled Vegetable slices by patbranamIt states: Servings Per Recipe: 1(?) This does not seem correct The recipe calls for1 large eggplant3 large zucchini2 red peppers3 large firm tomatoesThank you.There is no mention of how many servings this recipe makes; nor does pat mention what a serving is, ie: 1/2 cup, 1 cup, etc. Can anyone help. Surely these ingredients are not 1 serving!! Thank you!